Banoffee Chia Pudding Pie

Banoffee Chia Pudding Pie

Is it a pudding? Is it a pie?? It’s neither. And both!!

Ashamedly, as popular as chia seeds have become over the past year, I’ve only recently begun experimenting with them – and I love them!

But, I’ve discovered a chia pudding search on Google will leave you utterly overwhelmed. So instead of copying a recipe exactly as is, I figured I’d take and adapt a few elements from here and there, as well as add my own special twists…

Chocolate chia pudding, bruleed bananas, coconut cream

Chocolate chia pudding, bruleed bananas, toasted almonds, coconut cream…

The result is this delicious Banoffee Chia Pudding Pie, which is gluten-free, and besides a good lick of caramel, generally healthy too. Chia seeds are packed with omega-3s, and when left to soak for a few hours, transform into a yummy pudding, similar in texture to tapioca.

Combined with ground almonds, sticky caramel, bruleed bananas, and cool whipped coconut cream, this delicious treat has it all!

Note: This pudding needs overnight chilling to set, so prepare the elements a day ahead.

SERVES 4 – 6

How to make banoffee chia pudding pie


  • 1 cup full fat plain yoghurt
  • Third of a cup chia seeds
  • 1 cup milk
  • Quarter cup cocoa
  • Quarter cup grated dark chocolate, (60% cocoa) plus extra to serve
  • 1 tsp vanilla extract
  • 1 Tbs honey
  • 100g ground almonds
  • Quarter cup melted butter
  • 2 bananas sliced diagonally
  • 2 Tbs brown sugar
  • 4 Tbs caramel treat
  • 200ml coconut cream
  • Strawberries to serve (optional)


1. Mix yoghurt, chia seeds, milk, cocoa, chocolate, vanilla, and honey in a bowl until well combined. Cover with cling wrap and place in fridge to set overnight, or for at least 4 hours.

2. Combine almonds and butter in a bowl, and press into an oven-proof pie dish of approximately 18 – 20cm. Place in fridge to set.

3. Once chia pudding has set, preheat oven on grill to 200 degrees Celsius.

4. Lay banana slices on baking tray and sprinkle evenly with sugar.

5. Place pie dish with almond base, as well as bananas in the oven. Remove when almond base is golden (5 mins), and bananas are caramelised (10 mins).

6. Set aside until cooled. Once almond base is at room temperature, return to fridge to chill.

7. Meanwhile, place coconut cream into a mixer, and whip for 15 minutes to soft peaks. Once done, place into fridge immediately.

8. Once all elements are ready, assemble your pie. Spread caramel on top of almond base, pour chocolate chia pudding on top of that, lay bruleed bananas on chia pudding, and finish off with coconut cream.

9. I like to serve with fresh strawberries because they pair so well with both chocolate, and bananas!

Written by natasha

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